Sautéed Jerusalem artichokes with garlic & bay leaves

Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they're actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke's best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.

Nutritional Information (amount per serving)

Calories
150kcal

Carbs
24.5g

Sugar
14.5 g

Fat
3.8g

Saturates
0.6g

Protein
3.3g

Serves4Approx time:40Difficulty:super easy

Ingredients

600 g Jerusalem artichokes

olive oil

a few bay leaves

2 cloves garlic

1 splash white wine vinegar

salt

pepper

Method

To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.